Hospitality Operations: Food Production Systems, Service Methods, Menu Engineering, and Sustainable Menu Planning

Hospitality Operations
AS 2

Table of Contents
INTRODUCTION ..........................................................................................................................2
MAIN BODY...................................................................................................................................2
Different types of Food production systems...............................................................................2
Food and beverage service methods...........................................................................................4
Menu Engineering matrix...........................................................................................................5
Sustainable menu planning consideration...................................................................................7
CONCLUSION ...............................................................................................................................8
REFERENCES ...............................................................................................................................9

INTRODUCTION
Hospitality refers to the service offered to the guest, visitor or stranger by the host. The
hospitality industry consists of hotels, restaurants and tourism. It involves accommodation, food
and beverage, recreation and many more activities. Food and beverage is the largest sector of the
hospitality industry which captures larger market share thereby increasing profitability of the
company. There are many parts which together from a effective restaurant which includes the
food production system which means those activities which involves production, processing,
transportation and consumption of food (PRYCE, 2020). It refers to the process of converting the
raw material into a finished good which consumer can consume. The food and beverage service
methods are the techniques used by the restaurant owners to present the food to its guests.
Another important part in restaurant is menu planning which involves making a list of food items
that the restaurant or hotel is ready to serve during its meal time. This report shall deal in case
study which requires establishing an Italian restaurant in London, namely Alfredo's. It shall
cover different food production systems and food and beverage service methods. Further it will
deal in analysis of sustainable menu planning and menu engineering matrix to enhance the
profitability of the restaurant.
MAIN BODY
Different types of Food production systems
There are various types of food production system such as conventional, assembly,
commissary, prepared and many more. The managerial department of Alfredo’s Italian
Restaurant is required to recognise system of food production in appropriate manner as
according to their suitability in order to intensify quality of their services and offered food.
Different types of food production systems are elaborated as under:
Conventional: This type of food production technique is used in large farms where soil is
highly suitable for growing higher amount of crops in same quality. In this seeding process is
executed by machines and for cultivation tractors are used as quantity is huge. In order to
eliminate various issues fertilizers are recommended by experts due to which quality of final
product can be enhanced. In the context of Alfredo’s Italian Restaurant for enhancing food
production they can use prominent brand's seeds (Cao, 2016). The final distribution of these
crops are prepared after clear specifications and material used in order to grow them. Under this